In a jar, combine Dijon mustard, honey, apple cider vinegar, lemon juice, olive oil, fine salt, and black pepper. Shake until glossy and unified. Taste and adjust as needed.

Toast pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring until fragrant. Let them cool.

Wash and dry the greens. Thinly slice the apples and pear. Remove pomegranate arils. Slice the onion paper-thin.

Soak the onion in ice water for 5 minutes and pat dry if you want a milder taste.

In a large serving bowl, add the greens. Scatter the apples, pear, pomegranate arils, onion, dried cranberries, and cheese over the top.

Sprinkle with toasted nuts.

Drizzle about half the dressing over the salad and toss gently to coat. Add more dressing as needed to achieve a light coating.

Taste and add a pinch of salt or a squeeze of lemon if needed.